Scallops with Red Wine and Mushrooms Recipe
Ingredients
1 lb bay, or sea, scallops 3/4 cup water squeeze of lemon juice 3 tablespoons butter 1 medium onion, finely chopped 1 cup (1/4 lb) mushrooms, quartered 1 clove of garlic, crushed with 1/2 teaspoon salt 3/4 tablespoons flour 3/4 cup fish, or vegetable, stock, or liquid from cooking scallops 2 teaspoons tomato paste salt black pepper, freshly ground 3/4 cup red wine 2 tomatoes, peeled, seeded and cut in 8 pieces 1/4 cup browned breadcrumbs 1/4 cup melted butter mashed potatoes (for piping—optional, see box) 1 tablespoon chopped parsley 4 scallop shells, or individual heatproof baking dishes
Directions
Method If using sea scallops, cut them in 2-3 even- sized pieces.
In a shallow pan, combine scallops with water and lemon juice.
Cover and poach 3-4 minutes.
Drain scallops, reserving the liquid.
Melt the 3 tablespoons butter in a saucepan, add onion, cover and cook gently for 2 min- utes.
Add mushrooms, increase heat and cook briskly until tender.
Take from heat, stir in garlic and flour, add the stock or cooking liquid from the scallops, tomato paste and seasoning.
Bring to a boil, stirring, and simmer 2-3 minutes.
Boil wine in a small pan until reduced by about one-third.
Add to the sauce and simmer a further 5 minutes.
Add tomatoes to the sauce with the scallops and spoon into shells or baking dishes.
Sprin- kle with the breadcrumbs, tossed in melted butter.
If using mashed potatoes, pipe on the shells to make a thick border before setting them on a baking sheet.
Bake scallops in a hot oven (400°F) for 5-7 minutes or until brown.
Scatter with chopped parsley before serving
In a shallow pan, combine scallops with water and lemon juice.
Cover and poach 3-4 minutes.
Drain scallops, reserving the liquid.
Melt the 3 tablespoons butter in a saucepan, add onion, cover and cook gently for 2 min- utes.
Add mushrooms, increase heat and cook briskly until tender.
Take from heat, stir in garlic and flour, add the stock or cooking liquid from the scallops, tomato paste and seasoning.
Bring to a boil, stirring, and simmer 2-3 minutes.
Boil wine in a small pan until reduced by about one-third.
Add to the sauce and simmer a further 5 minutes.
Add tomatoes to the sauce with the scallops and spoon into shells or baking dishes.
Sprin- kle with the breadcrumbs, tossed in melted butter.
If using mashed potatoes, pipe on the shells to make a thick border before setting them on a baking sheet.
Bake scallops in a hot oven (400°F) for 5-7 minutes or until brown.
Scatter with chopped parsley before serving
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
